XL BGE; Schertz TX by way of Stow OH. #egghead4life

Comments

I haven't done 'em on the Egg yet, but on lesser devices, I've used two methods:

(1) If you don't like a lot of blackening on your corn: shuck 'em, butter, salt, and pepper 'em, wrap 'em in a moistened paper towel, and wrap 'em in foil. Tends to steam the ears rather than grill them.

(2) Another way - and this is the way to do it if you like a little more color on the ears - is to peel back the husk, remove the silk, butter/salt/pepper, replace the husk, and cook them that way.

If you've got a multi-level system, I'd put the ears on a level above the chicken.

I shuck the cobs and then rub them in EVO, sprinkle S&P and some Lawreys Season Salt on them. Wrap in AF and put them on the EGG at 400, raised grill. Turn them a few times during a 30-40 minute cook. They come out tender and juicy.

I do them a couple of different ways. Sous Vide husked with salt, pepper, and a small piece of butter at 182 degrees for an hour or hour and a half and then finish them up on the egg at about 400 degrees until each side is darkened a bit. I also have husked them, salt, peppered, buttered, and then wrapped in foil and grilled about 7 minutes per side at about 400 degrees.

I soak them and then drop them directly in the grill. Turn them as the husk darkens. When it starts to look burned they're done and you can shuck them. The silk comes off easy when they're done like that.

I have a family of very particular corn eaters, and I have won then over twice with early season corn done by husking to remove the silk and some leaves, but keep most of the leaves attached. Brush on evoo, and dust with koshar salt. Then use butcher string and tie leaves back around the corn. Cook raised direct between 300 and 400 for aprox 40 minutes.

Throw them on husked and naked direct until some kernels pop and you have a nice roasted color. Then brush with a butter lime cayne pepper, paprika and salt mixture a few minutes before taking them off and after you take them off.

I soak them and then drop them directly in the grill. Turn them as the husk darkens. When it starts to look burned they're done and you can shuck them. The silk comes off easy when they're done like that.
Have a condiment bar for fixing. Butter, salt, pepper, lawrys, Tony's, dizzy dust, swamp venom, mayo, Parmesan, chili powder, lime.
Flavor to taste. I don't cook corn any other way now.

+1 except I don't even soak them. Throw them on just like they are. After cooking, when ready to husk, slice off the bigger end (away from the silk) Hold the skinny end (may need a pot holder) and squeeze the ear out. It will come out clean with no silk. Season and eat.

I soak them and then drop them directly in the grill. Turn them as the husk darkens. When it starts to look burned they're done and you can shuck them. The silk comes off easy when they're done like that.
Have a condiment bar for fixing. Butter, salt, pepper, lawrys, Tony's, dizzy dust, swamp venom, mayo, Parmesan, chili powder, lime.
Flavor to taste. I don't cook corn any other way now.

I agree. Corn cooked with only a wet schuck for flavor then buttered after its cooked is the only way to go.

I cooked some corn yesterday. Had them soak a couple hours, peeled back husk, removed silk and then did my seasoning. Seasoning consisted of coating corn in Hellman's Mayo, then applying my concocted seasonings blend (salt, pepper, garlic powder, chili powder). I cooked indirect at 300* for about 45-50 min, even time on each side. Turned out great! THe mayo is something my dad started doing a few years back.....while strange to think about it turns out great.

I did some last night for an avocado, tomato and corn side
dish. I shucked corn and brushed with
melted butter, cooked raised direct at 375 for probably 25 min or so. Make sure you turn every 4 min or so- i
rotated when I started to get a little color on the corn. I even threw in a small handful of the JD oak
chips. They turned out really well and
the smoke made the dish really very good.
Definitely a winner...<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />